British Pancakes

The title of this post may be a little misleading, I'm not making Union Jack pancakes or anything of the red, blue and white theme. Instead I am making what most of us class as pancakes, unlike the American Pancakes our are unleavened and look more like a crepe.

What's pretty clever about this recipe is that it can make either pancakes or Yorkshire puddings, all that matter is the method of cooking! I've been using the same recipe by the legendary Delia Smith for years and it comes out perfect every time so have no need to change it.

Ingredients:

• 110g plain flour
• Pinch of salt
• 2 eggs
• 200ml milk + 75ml water
• 2 tablespoons of melted butter

Method:

1. Sift the flour and salt together into a bowl.
2. Crack the eggs into the bowl and using a fork slowly mix into the flour.
   
3. Slowly add the milk and use an electric mixer to beat the lumps out.
4. Scrape down the bowl and add the melted butter and mix. Pour into a measuring jug to make it easier to pour into the pancake pan.
   
5. Heat your pancake pan up on a high heat before reducing to a medium heat. Pour the mixture into the pan, make sure you don't do it too thick, and tilt the pan around to cover the whole area - you'll need to work quick!
   
6. After about 30-45 seconds it'll be ready to flip. You can use a spatula or if you're feeling brave toss it up in the air and catch it again. Give it another 30 seconds before sliding onto a plate and serving!